RELATIONSHIP BETWEEN RHEOLOGICAL PROPERTIES AND COMPOSITION OF SWISS-TYPE CHEESE .1. MULTIPLE-REGRESSION ANALYSIS

被引:0
作者
ROHM, H [1 ]
LEDERER, H [1 ]
GINZINGER, W [1 ]
机构
[1] FED RES STN DAIRY SCI,A-6200 JENBACH,AUSTRIA
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FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE | 1992年 / 25卷 / 03期
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TS2 [食品工业];
学科分类号
0832 ;
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页码:253 / 260
页数:8
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